Egg Drop Soup

Who doesn't love egg drop soup? It's one of those innocent childhood favorites that never really wavers as you get older. It's simple yet surprisingly flavorful. And always enjoyable. Here, I prepared a batch that hopefully tastes just like the ones you remember from your favorite Chinese restaurant growing up, but is secretly healthier without giving you notice. Mostly, it takes out a lot of excess sodium that might have left you gulping water in the past.

I served the soup with some delicious, homemade Shrimp Moo Shu which I blogged about in the past. The best part? Homemade pancakes. I just can't get over homemade moo shu pancakes! For any Chinese restaurants reading this, please switch to this method. I'll buy your moo shu all the time if you do!

Difficulty: easy (surprisingly so!)
Time: 15 min
Cost: $18.11



Egg Drop Soup

Ingredients:
4 c low sodium vegetable broth
1 tsp corn starch
2 tbsp sherry
2 tbsp soy sauce (low sodium)
3/4 tsp black pepper
2 eggs
1/3 c green onions, sliced

Put the vegetable broth in a small pot. In a separate small bowl mix the cornstarch with 2 tsp of water until the cornstarch dissolves. Add the cornstarch mixture to the broth. Pour in the sherry, soy sauce, and black pepper. Stir to combine well and then cover and bring to a boil.

While you are waiting for the broth to boil, lightly beat the 2 eggs in a bowl.

When the broth boils, turn heat down to a light simmer. Drizzle the egg in slowly while constantly stirring with a fork. This will break up the egg as it cooks to create the wisps and strings that characterize this soup at restaurants. Cook for another 1-2 minutes or until the egg is cooked.

Remove from the heat and stir in the green onions. Then ladle away and serve right away.